Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan with a little oil or butter and dust with flour. Peel and chop 2 medium apples into bite-size pieces (don't worry if they're not all uniformly sized.)
- Place 1 ¼ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon and ¼ teaspoon sea salt in a medium mixing bowl and use a whisk to incorporate.
- In a larger bowl, use the whisk to beat 2 large eggs a little, then add ⅔ cup packed brown sugar, ½ cup plain yogurt, ⅓ cup vegetable oil and ½ teaspoon vanilla extract and whisk again.
- Using a silicone spatula, fold the dry ingredients into the wet until just incorporated (don't over mix.) Fold the apples into the batter and then pour everything into the pan and use the spatula or your fingers to even out the top.
- Bake for 35-40 minutes or until a toothpick comes out clean. Let cool for at least 15 minutes, carefully flip the cake out onto a serving plate, and use a sieve to dust the top of the cake with powdered sugar if desired.
- Serve immediately, or save for later (see notes for freezing instructions).
Nutrition
Notes
Apples: Granny Smith or Honeycrisp apples work best for this recipe. Other good choices are Braeburn or Pink Lady apples.
Storage: Apple yogurt cake will stay fresh for up to 4 days in the fridge.
Freezing: Cool completely, slice and wrap individual portions tightly. Store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge.
